Double chocolate chip muffins are rich, soft, moist and tender bakery style chocolate muffins loaded with chocolate chips. These flavorful chocolate muffins are perfect for breakfast.
In a mixing bowl, sift the flour, unsweetened cocoa powder, baking powder, baking soda and salt together, then whisk together until well combined. Then whisk in the light brown sugar and granulated sugar until well combined.
In another bowl whisk the eggs until lightly beaten. Then whisk the eggs, oil, buttermilk, sour cream, vanilla extract and espresso powder until smooth and well combined.
Stir the dry ingredients into the wet ? at a time. Before mixing in the last ? of the dry ingredients, toss the mini chocolate chips into the dry ingredients. Then mix the remaining dry ingredients, along with chocolate chips into the wet ingredients.
Top the muffins with the reserved ¼ cup chocolate chips or granulated sugar if you like.For bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the fudgy muffin batter into each of the muffin liners, alternating every other cup.
Bake the muffins at 425 F (218 C) for 5 minutes.Then reduce the oven temperature to 350 F (177 C) to bake the chocolate muffins for another 12 - 14 minutes.